Strawberry puff pastry tartlets

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 1 pack of (450 g; 6 slices) deep-frozen puff pastry
  • 1 Egg Yolk
  • 1 TEASPOON Milk
  • 1 kg small strawberries
  • 4 TABLESPOONS Sugar
  • 1 package red glaze
  • baking paper

Directions

  1. 1

    Place the puff pastry slices next to each other and defrost. Halve the slices and roll out squares to form rectangles. Cut a 1.5-2 cm wide edge all around. Mix egg yolk and milk and brush the edge of the plate with it. Cut cut edges shorter and lay them on the edges of the plate so that they do not overlap.

  2. 2

    Brush with the egg yolk. Place on 2 baking sheets lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for 10-12 minutes. Wash and clean the strawberries (possibly leave the green on some strawberries) and cut in half. Put them into a bowl and sprinkle with 2 tablespoons of sugar. Marinate briefly. Take the puff pastry out of the oven and let it cool down. Spread the strawberries on the puff pastry. Mix the cake glaze powder, 2 tablespoons of sugar and 250 ml water with a wooden spoon.

  3. 3

    Marinate briefly. Take the puff pastry out of the oven and let it cool down. Spread the strawberries on the puff pastry. Mix the cake glaze powder, 2 tablespoons of sugar and 250 ml water with a wooden spoon. Bring to the boil while stirring, leave to stir for 1 minute and spread over the strawberries. Leave to cool for about 30 minutes

Nutrition Facts

KCAL
200 kcal
CARBS
23 g
FATS
10 g
PROTEINS
3 g